Mediterranean Lentil and Walnut Stuffed Peppers
Hearty and flavorful bell peppers filled with a protein-packed mixture of lentils, walnuts, and aromatic herbs. A satisfying vegetarian main course that is both rustic and elegant.
995 calories
$2 per serving
$45 min
2 servings
vegetarian, any cuisine
Ingredients
- 2 large bell peppers (any color)
- 250g cooked brown or green lentils
- 50g walnuts, roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste (approx. 15g)
- 15g fresh parsley, chopped
- 2 tablespoons olive oil (30ml)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
- 2.Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3.Stir in the tomato paste, cumin, and smoked paprika, cooking for one minute to deepen the flavors.
- 4.Remove the skillet from the heat. Fold in the cooked lentils, chopped walnuts, fresh parsley, and lemon juice. Season generously with salt and pepper and mix well to combine.
- 5.Arrange the pepper halves cut-side up in a baking dish. Spoon the lentil and walnut mixture evenly into each pepper half.
- 6.Drizzle the stuffed peppers with the remaining tablespoon of olive oil. Pour a small amount of water (about 60ml) into the bottom of the baking dish to create steam.
- 7.Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top. Serve warm.
Nutrition Information
60g
fat
95g
carbs
34g
fiber
35g
protein
Why this recipe
This recipe is a nutritional powerhouse, rich in plant-based protein and fiber from lentils, which supports muscle health and digestion. It also provides healthy omega-3 fats from walnuts and a spectrum of vitamins and antioxidants from the colorful bell peppers.
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